A classic summertime recipe that puts all of that gorgeous basil you've been growing to good use! Fresh basil, crunchy macadamia nuts from Hawaii, your favorite olive oil, some parmesan cheese and a dash of salt and pepper come together to create the perfect summertime sauce. You're going to love this fresh, basil pesto recipe made without the traditional pine nuts.
I've always loved pesto. I eat as much fresh basil as I can all summer long. I love pesto on my pasta of course, but it's also the perfect flavor combination to add to your stir fried veggies from the farm share or to use as a marinade for a fresh piece of fish or chicken. I've always made a classic pesto recipe which includes basil, olive oil, parmesan and pine nuts. On a trip to Hawaii a few years ago, I had my first taste of pesto made with macadamia nuts. I've never gone back. The macadamia nuts add a nice creamy, nuttiness to the pesto that I don't find you can achieve with the pine nuts. They also add a little extra saltiness and they're from Hawaii - so what's not to love 🙂
In this recipe, I'll walk you through how to make and store this pesto and I'll also give you some yummy serving suggestions.
What You'll Love About This Pesto:
- so quick and easy to make - literally ready in 5 minutes or less in your mini food processor
- a twist on a classic with the addition of macadamia nuts instead of pine nuts
- can easily swap for your favorite vegan parmesan and have a vegan recipe
- full of summertime flavor - a great way to use all of that basil you've been growing or just picked up in your farm share
- so many ways to use pesto - over a bowl of pasta, on grilled bread with tomatoes and fresh mozzarella or as a marinade for fish, steak or chicken
How to Make the Pesto:
To get started, you'll want to wash and dry about basil so that you have about 2 full cups of basil leaves. Separate the leaves from the stems and pack them into your blender or food processor. Next, you'll add the macadamia nuts and parmesan cheese. Puree until the smooth and stop your food processor or blender. You'll use a spatula to push down any loose leaves before returning the cover to the food processor. Finally, you will turn the food process/blender onto low speed and slowly drizzle the olive oil into the pesto with the blender running. Transfer pesto to an airtight container and season with salt and pepper or Papa Joe's Salt. Use right away or store for up to a week in the refrigerator.
📖 Recipe
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Maple and Thyme.
5 Ingredient Macadamia Nut Pesto
Equipment
- food processor or blender
Ingredients
- 2 cup basil leaves, washed and dried
- 2 cloves garlic, peeled
- ½ cup parmesan cheese
- 2 tablespoons macadamia nuts, roasted and salted
- ½ cup olive oil
Instructions
- Wash and dry about basil so that you have about 2 full cups of basil leaves. Separate the leaves from the stems and pack them into your blender or food processor.
- Add the macadamia nuts and parmesan cheese. Puree until the smooth and stop your food processor or blender. You'll use a spatula to push down any loose leaves before returning the cover to the food processor.
- Finally, turn the blender/food processor onto low speed and slowly drizzle the olive oil into the pesto with the blender running.
- Transfer pesto to an airtight container and season with salt and pepper or Papa Joe's Salt or salt and pepper. Use right away or store for up to a week in the refrigerator.
Tried This Recipe? Leave a Comment for Us!